Caramelized Winter Fruit Custards

These individual desserts feature layers of tender spiced chiffon muffins; a mix of caramelized apples, pears, and cranberries; and a rich custard laced with apple brandy. To show off the pretty layers, assemble the trifles in clear bowls or dessert glasses. Enjoy the extra muffin for breakfast the next day.

Preparation

For spiced chiffon muffins:

Preheat oven to 350°F. Lightly butter and flour 9 standard (1/3-cup) muffin cups. Sift flour and next 5 ingredients twice into medium bowl. Mix 6 tablespoons lukewarm water with vanilla in small bowl. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add flour mixture in 3 additions alternately with water mixture in 2 additions, beating batter until blended after each addition.

Bake muffins until tester inserted into center comes out clean, about 17 minutes. Cool muffins in pan on rack at least 20 minutes. Remove muffins from pan and cool completely on rack. DO AHEAD: Can be made 1 day ahead. Return muffins to muffin pan; cover and store at room temperature.

For caramelized winter fruit:

Melt butter in large nonstick skillet over medium heat. Sprinkle sugar over butter in skillet, then place apple slices and pear slices in single layer (if possible) atop sugar. Increase heat to medium-high and cook without stirring until fruit is golden on bottom, pressing out to single layer as fruit cooks and reduces in volume, about 8 minutes. Turn fruit over in skillet and cook until golden, about 5 minutes. Add cranberries and cook until juices in skillet are reduced by about half, about 2 minutes.

For custard:

Heat half and half in heavy large saucepan over medium heat just until heated through and bubbles form at edge of pan. Whisk sugar, egg yolks, and sea salt in medium bowl; whisk in cornstarch.

Gradually add hot half and half to yolk mixture and whisk until blended. Return custard to same saucepan; stir over medium heat until custard boils and thickens, 2 to 3 minutes. Whisk in butter, then 2 tablespoons brandy. Remove from heat.

Brush top of muffins several times with remaining 4 tablespoons brandy until absorbed. Place 1 muffin in each of 8 bowls, cups, or dessert glasses. Divide caramelized fruit among bowls. Spoon warm custard over muffins and fruit in bowls (about 1/3 cup for each). Chill at least 30 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and keep chilled. Let stand at room temperature 20 minutes before serving.

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Reviews

I thought the sum was greater than the parts and it came together nicely. However, I don't think my fruit caramelized properly and was confused by the recommendation for a non-stick pan for this process. They were delicious, but not brown at all and rather soggy.

Excellent recipe. The time-consuming
part is that there are multiple
elements (muffin/cake, carmelized
fruit, and the pastry cream). I
don't come across that many recipes
that feature winter fruit and pastry
cream so that is what drew me to
this. Also anything with vanilla bean grabs my attention these days. All the components were good
(with the carmelized fruite being my
personal favorite), and for me the
whole was greater than the sum of
the individual parts.

This recipe really surprised me! Between the vanilla bean custard and carmelization of the fruit, it reminded me of a creme brulee. The texture of the spice chiffon muffins is very light and the brandy just puts this dessert over the top.

I wanted to love this, but the time involved wasn't quite worth the end result. Made this for Thanksgiving dessert and the guests enjoyed it, but I didn't feel it was quite as wow-worthy as I'd hoped. The muffins were good, the caramelized fruit were good, the custard was good, but it didn't equal more than the sum of its parts for me, unfortunately.

Wonderful dessert!
Great presentation
and flavour. I plan
to make the muffins
on their own again
they were so good.
Quite rich though,
next time I make it
I'm going to try a
'lighter' version
with less butter and
sugar during
carmelizing and
maybe using a
vanilla yoghurt
instead of the quite
fattening custard.

This was very time consuming, but a fun project for a rainy Sunday. The muffins were fun to make, and very tasty. Be careful with the carmelized fruit - there's a fine line before it starts to burn, but the taste is still decent. I soaked the muffins in Apple Jack without measuring, so they were a little strong, but that went over pretty well. Overall, too time consuming and not tasty enough for me to try again, but it was fun the first time.

Loved this recipe!
I served this
Christmas Eve to
rave reviews. There
are quite a few
steps, but all of
the steps are
manageable and easy
to do ahead of time.
Having a prepared
desert ready while
hosting a holiday
dinner was very
nice. Used regular
brandy, as i did not
have flavored, and
it worked just fine.
(muffins are nice
and light and great
on their own as
well).